Hunters Stew Recipe
Take that leftover rabbit, turkey, duck, whatever you have, for a delicious Hunter's Stew that is stick-to-your-ribs delicious!
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#sauerkraut #sauerkraut #sauerkrautlover #soup #soupson #souprecipe #stew
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Hunter's Pork Stew... Bigos Recipe
This slow-cooked hearty hunter's stew, otherwise known as bigos, is one of Poland's national dishes. Combining pork, sausage, cabbage and sauerkraut with a bunch of woodland flavours it's sure to sort you right out after a busy day!
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Bigos - Polish Hunter's Stew Recipe
Learn how to make a Bigos recipe! A Polish hunter's stew featuring bacon, beef, pork, and sausage. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Bigos recipe!
How To Make Chicken Cacciatore (Italian Hunter’s Stew) - Recipe
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Cacciatore is an oldie but a goodie, which was very popular on menus in the 1970s. Well, I’m bringing it back Kuma’s Kitchen style. You can make it with chicken, rabbit, beef, pork, lamb, etc.
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Chicken chasseur (Frenchy chicken stew with tomatoes and butter)
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***RECIPE, SERVES 4-6***
About 4 lb (1 kilo) bone-in, skin-on chicken pieces (or break down a whole chicken)
1 lb (454g) fresh button mushrooms
1-2 shallots
1-2 carrots
1 14 oz (114mL) can of tomatoes (crushed, diced, pureed, etc)
flour
chicken stock
soy sauce (not traditional but good)
brandy (I used cognac)
white wine (traditional to use a little but I just used extra cognac)
oil
butter
fresh herbs for garnish (I like tarragon)
salt
pepper
1 package of egg noodles, cooked per instructions and tossed with a little butter
Cut the mushrooms and carrot and get them sauteing in a little fat. Dice the shallot and add it to the pan once the mushrooms and carrot look almost done.
Meanwhile, season the chicken pieces heavily with salt and pepper and dust lightly with the flour. When the veg is soft, remove it or push it to the side so you can brown the chicken pieces.
When the chicken is golden brown, deglaze the pan with brandy, add the vegetables back if necessary, stir in the tomatoes, a little white wine if you're using it, and enough stock to cover everything. Simmer until the chicken is as tender as you want it — I gave mine an hour.
When the chicken is done, take the pieces out and boil the sauce down until thick. Taste and adjust seasoning — I really like a dash of soy sauce, assuming the sauce can handle the salt. Return the chicken to the pan to coat and reheat, garnish with fresh herbs and serve with noodles.
Taste of Tradition: Polish Hunter's Stew (Bigos) – A Hearty Delight!
Discover the soul-warming flavors of Poland with our latest episode featuring the iconic Polish Hunter's Stew, known as Bigos. Delight in a hearty blend of tender meats, sauerkraut's tangy twist, and earthy wild mushrooms. Join us on this culinary journey to savor the rich traditions and tastes of Poland's enchanting forests. Smacznego! ???????????? #PolishCuisine #foodieadventures #polishfood #ilovepoland
ingredients:
1.5 lb (650g) of pork ham
1.5 bl (650g) of pork ribs
0.6 bl (300g) of polish smoked sausage
4.4 lb (2000g) sauerkraut, drained
1 large onion, finely chopped
0.08 lb (40g) of assorted wild mushrooms (e.g., porcini, chanterelles), cleaned
600ml of water *200ml for soaking mushrooms and 400ml for boiling sauerkraut.
0.20 lb (90g) of polish dried plums (can be smoked also but I do not recommend)
1 apple
3 bay leaves
black pepper and allspice to taste
Tips:
Fry pork ham and onion on a pan after frying sausage.
Do not use Californian Plums
You can make Sauerkraut by yourself at home (check my channel how to make it)
If you don't use polish sausage you may need to use so oil to fry meat.